Chicken Pot Pie Soup

This homemade Chicken Pot Pie Soup, filled with tender chunks of chicken and hearty vegetables. Best part is, it’s ready in under 45 minutes, perfect for a busy weeknight meal.


– Olive oil – Chicken – Butter – Carrots – Celery – Onion


Heat the olive oil in a large dutch oven over medium-high heat. Season the chicken lightly with kosher salt and cracked black pepper.

Sear each side for 2-3 minutes, or until it is no longer pink. Remove the chicken to a plate and set it aside.


Add the butter, carrots, celery, and onion. Cook for 3-5 minutes, or until the vegetables are just beginning to soften.


Next add the garlic and thyme. Cook for an additional minute. Sprinkle over the flour and stir to coat the vegetables in flour.


Click the link below for the full recipe!